Lion's Tail

Some of my favorite things about October is the relaxing scents that accompany the season such at cinnamon, pine cone, allspice, etc. One of the cocktails that includes some of these aromas is the Lion's Tail. It's from the Cafe Royal Cookbook from published in London in 1937 and since the term twisting the Lion's tail was American slang it must have been an American refugee that went to the UK during prohibition and stayed.

I've made this cocktail for several friends and they love it because of the flavors it carries. Give it a try at you're fall celebrations.

God bless and Cheers,

John Apodaca
john@daddyosmartinis.com

Lion's Tail 

2 oz of bourbon whiskey
3/4 oz Allspice Dram
1/2 oz fresh lime juice
1/2 oz tablespoon simple syrup
2 dashes angostura bitters

Put all ingredients into a cocktail shaker with ice and shake vigorously, strain into a chilled cocktail glass.

The Summer Rye

Summer is quickly slipping away but there's still time to indulge in some summertime cocktails and being a man who loves rye I found this gem of a drink I can enjoy while relaxing on the lounge chair soaking up some sun. The summer rye is another drink with my new favorite liqueur St-Germain and when used in cocktails it adds so much to the flavor and gives drinks such great balance, like adding fresh herbs to a meal. Like the old commercial says, " try it, you'll like it." 

God bless & Cheers,

John Apodaca

john@daddyosmartinis.com 

The Summer Rye 

1 1/2 oz Sazerac Rye Whiskey

3/4 oz St-Germain 

1/4 oz simple syrup

3/4 oz fresh squeezed lime juice

1 oz fresh pressed apple juice (cloudy)

3/4 oz champagne 

Shake all ingredients together except for the champagne in a cocktail shaker and strain into an ice filled Collins glass, top with champagne. Add cubed apples for garnish. 

Planter's punch

Picture this if you will, a Southern gentleman in his white plantation suit and hat sitting on the veranda of an old Antebellum home somewhere in Kentucky fanning himself and sipping on a refreshing drink such as planters punch.
This drink was very typical of the eighteenth and nineteenth centuries in large plantations in the south and in the Caribbean where rum, sugar and tobacco were the best crops and it was hot and humid and drinks like this were a necessity. The punch was a simple mixture of local rums, often with cane syrup and citrus juices which was sometimes produced on the same plantation. I've had this drink and can't say enough about it being so refreshing especially during the long hot summer days. Try it and let me know what you think.

Cheers,

John Apodaca
john@daddyosmartinis.com

Planters Punch

3/4 oz Myer's dark Rum
3/4 oz light rum
3/4 oz orange curacao
1/2 oz John K. Taylor's Velvet Falernum
1 oz simple syrup
3/4 oz fresh squeezed orange juice
3/4 oz unsweetened pineapple juice
1/2 oz fresh squeezed lime juice
Dash of grenadine
Dash of Angostura bitters
Orange slice and Marasca cherry for garnish